As there seems to be some interest in this thread, this will be the official Cooking and Recipe thread for 2013. Please feel free to post any recipes you may have or cooking creations that you want to share with the rest of Neowin.

Please be mindful of our members on dial-up and try to keep the dimensions of the pics and the size of the files to a respectable size for 1024 x 768 viewers. Please refrain from quoting images in your replies.

Enjoy!

Additional Note: If you're going to post a recipe from another site, please reference it accordingly. This thread was created for members who wish to share recipes they've created themselves, so if you find a good one elsewhere please link to it.

Rinse each wing under cold water to wash off the chicken juice. Pat dry on paper towels.Add wings to a bowl for the seasoningAdd a lot of the seasoning and toss to coat - honestly, more seasoning the betterLet sit in the fridge, covered, for x hours (whatever you can afford)

Preparation Cont'd

prepare a large baking sheet w/ foil (easier cleanup)get out your wired racks (if theyre stackable, that's better)add 1-2 cups of flour to a gallon Ziploc bagadd 3-4 wings to the bag and shakeshake off excess flour from each wing, place on wire rackkeep 1in space between wings, if possibleonce all are placed, chill in fridge for 30-60mins (optional)preheat oven to 425F (220C)

Cooking

bake wings for 50-55 mins, while lowering temp to 400F (204C), 1/2 way through**note** do not put wings too close to the bottom of the oven - they'll burnwhile they bake - prepare hot sauce

Rinse each wing under cold water to wash off the chicken juice. Pat dry on paper towels.Add wings to a bowl for the seasoningAdd a lot of the seasoning and toss to coat - honestly, more seasoning the betterLet sit in the fridge, covered, for x hours (whatever you can afford)

Preparation Cont'd

prepare a large baking sheet w/ foil (easier cleanup)get out your wired racks (if theyre stackable, that's better)add 1-2 cups of flour to a gallon Ziploc bagadd 3-4 wings to the bag and shakeshake off excess flour from each wing, place on wire rackkeep 1in space between wings, if possibleonce all are placed, chill in fridge for 30-60mins (optional)preheat oven to 425F (220C)

Cooking

bake wings for 50-55 mins, while lowering temp to 400F (204C), 1/2 way through**note** do not put wings too close to the bottom of the oven - they'll burnwhile they bake - prepare hot sauce

Simple Syrup: 1 cup water, 1 cup sugar, Heat on low-mid heat, stir until sugar is dissolved, Remove from heat, or reduce to make it more concentrated.

Juice the limes (for 4oz juice it takes about 1 1/2-2 limes), add 3oz Simple Syrup and 2oz Tequila and a handful of ice into a Shaker glass. Shake it HARD for about 30 seconds, with a strainer (or not, depends on if you like lime pulp). Pour into a rocks glass with a salted rim, with these, the salt makes a huge difference, helps cut the tartness. Makes 1 serving.

I knew cooking with fresh herbs/spices made a huge difference Vs the bottled stuff, but never really thought enough to apply it to drinks. I had the wife and my mom try them, They also said it was one of the best 'ritas they'd ever had. I even did a blind taste (yes with actual blindfolds, they both knew what I was making and I wanted a honest answer) test using Daily's mix. Handmade won out: had more lime smell/taste, and more of a general balance of salty/sweet/tart.

Yes, it's alot of work, but it's cheaper and tastes FAR better than the mixer they sell for 3x the price. For the lazy people, Rose's Lime Juice would probably work in a pinch though. Like everything in life, a little hard work pays off in the end.

This started out as a "I have some pasta & chicken and some spices" or a clean the pantry & fridge/freezer out and got expanded to what it is now.Italian Chicken over pasta:

This isn't a very fancy recipe, but it is amazingly quick and simple.When I met my wife, she didn't eat pasta. She ate this twice and ever since for the last 6 years she gets cravings for it, she absolutely loves it

Simple Bacon and Onion Macaroni

ingredients

1x large Onion, diced

2x cloves garlic, minced

250g bacon, diced

1 cup frozen peas

250g cheese (chedder or a chedder/mozzarella mix works well)

500g pasta shells, or twists

method

With a little oil in a saucepan, sautee the onion and garlic

Add bacon and continue cooking until bacon is done

Add peas and lower the temp. Cook until peas are hot through again

pour mix into a larger saucepan with cooked and fully drained pasta

mix through with cheese until melted

Thats it really. Its deceptive in its simplicity as it really is incredibly good to eat.Sometimes its a side, sometimes its the main. Sometimes its cold for lunch the next day...For a meal that takes 15min to make and satisfy, its perfect to keep on hand.

No seasoning is needed, maybe a little ground black pepper if you like. The salt in the bacon is enough that you don't need to add more. My wife thought it fairly plain the first try, good the second. But then after that, like I said, she gets cravings for it now.

I don't know about you, but I love to cook. My favorite food is shrimp and pretty much anything that comes from the sea. Anyways, I got quite a few recipes for sea food, chicken, steak, etc that I want to share with those of you who appreciate the art of cooking so here they are. Enjoy.

SHRIMP MARINADE

1 LB large cooked shrimp, peeled and deveined1 can of artichoke hearts, cut into quarters